Ramen-Style Rice Noodles with Miso Butter



Rice Noodles with Miso Butter and Ramen-Style ToppingsCorn, Seaweed, Scallion, Ginger, Bacon (optional), Egg

It’s not a soup, but a noodle dish that borrows the fabulous flavors of miso ramen. The folks at the Food Network are featuring portable, picnic-ready dishes this week. To participate, I’ve transformed ramen soup into a delightful summer noodle salad that is served at room temperature and travels from the backyard, to the park, to the beach, and beyond.

Using fresh summer corn off the cob – it’s seasonal, tasty and unique, sure to be a hit on any picnic buffet. For gluten-free and vegetarian friends – I use rice noodles rather than wheat-based ramen noodles, and while pork is a main ingredient in many ramen soups, the bacon can be served on the side.

Rice Noodles with Miso Butter Recipe

noodle 2


  • 8 oz. red rice vermicelli, cooked, at room temperature
  • 2 ears fresh corn, kernels removed
  • 4 T. unsalted butter
  • 1 T. white miso (gluten-free)
  • 1/2 t. fine sugar
  • Salt and pepper


  1. In a medium sauté pan, melt butter then stir in miso.
  2. Add corn and sprinkle sugar on top.
  3. Cook for two minutes, stirring occasionally.
  4. Season with salt and fresh ground black pepper to taste.


  • scallion, thinly sliced
  • roasted seaweed, crumbled
  • bacon, crumbled (optional)
  • red pickled ginger slivers (beni shoga)

•  ramen egg

Ramen Egg:

  1. Cook cold eggs in simmering water for 9 minutes.
  2. Then immediately cool in ice water.
  3. Peel eggs then place in a bath of tamari, mirin, and water – turning occasionally.
  4. Marinate eggs in the refrigerator, from one and up to 24 hours.
  5. Slice lengthwise.


  1. Toss red rice noodles with corn mixture.
  2. Fold in scallion, seaweed, and bacon (or serve bacon on the side).
  3. Top with ginger and egg.